Thursday, December 8, 2011

Deep, Dark, Seriously Fudgy Chocolate Cookies

Okay. Here's the deal. These look amazing, right?

Would you ever guess they're gluten AND dairy free?!

Yup.

I made these for my mom and my little brother, who are both gluten and dairy intolerant.....I try to make things that are gf/df every so often, just cause it's good to be well rounded in the baking department since so many people have so many different preferences and allergies....and I always feel bad for the gf/df people....they should get to live tastely too! (tastely is a word in the baking realm)

But, I just can't even tell you how amazing and amazingly easy these are!

You will die.

They are SO SO chocolaty and melt in your mouth good. They literally melt.in.your.mouth.

-Pre-heat oven to 350.
-Spray 2 large baking sheets with cooking spray.
-Melt 1 cup chocolate chips in the microwave, at 30 second intervals. Make sure to not over melt or it will seize.
-Using an electric mixer, beat egg whites in a large bowl to soft peaks.
-Gradually beat in 1 cup of sugar until the mixture resembles soft marshmallow fluff.
-Whisk 1 cup of sugar, cocoa, cornstarch and salt in a medium bowl.
-On a low speed, combine dry ingredients to eggwhite/sugar mixture.
-Stir in cooled melted chocolate, with extra 1/2 cup chocolate chips.
-The dough will become very stiff.

-Place 1/2 cup sugar in a bowl.
-Roll the dough into tablespoon size balls; roll in sugar, and make sure to coat it thickly.
-Place on prepared sheet, spacing 2 inches apart.
-Bake until puffed and the tops cracked 8-10 minutes.
-cool on sheets for 10 minutes, then transfer to a cooling rack.